Grilled Chicken with Corn Salad

Name: Grilled Chicken with Corn Salad
Yield: 4-6
Ingredients: 4 boneless chicken breasts, pounded thin; ½ cup olive oil; ¼ cup sherry vinegar; 1 shallot, minced; 4 tsp. paprika; 1 tsp. kosher salt; ½ tsp. ground black pepper; 2 cloves garlic, minced; 4 ears of corn, shucked; ½ cup diced red onion; Juice of 1 lime; ½ tsp. kosher salt; ½ tsp. ground black pepper; ¼ cup chopped cilantro; ½ jalapeño, minced; ½ cup grape tomatoes, quartered

Servings

4-6

Ingredients

4 boneless chicken breasts, pounded thin

Marinade

½ cup olive oil
¼ cup sherry vinegar
1 shallot, minced
4 tsp. paprika
1 tsp. kosher salt
½ tsp. ground black pepper
2 cloves garlic, minced

Grilled Corn Salad

4 ears of corn, shucked
½ cup diced red onion
Juice of 1 lime
½ tsp. kosher salt
½ tsp. ground black pepper
¼ cup chopped cilantro
½ jalapeño, minced
½ cup grape tomatoes, quartered

Directions

Whisk together the marinade ingredients in a bowl.
Place the chicken breasts in the marinade and marinate for 1 hr. in the refrigerator.
Place the Grill Plate on the appliance and preheat the Grill to 350° F/177° C.
Place the corn on the Grill and char each side of the corn. Cut the kernels from the cob and reserve in a second bowl.
Whisk together the rest of the grilled corn salad ingredients in a third bowl and toss with the corn kernels to combine.
Remove the chicken from the marinade and place the chicken on the Grill Plate. Cook each side of the chicken until the chicken reaches an internal temperature of 165° F/74° C (about 4–5 mins. per side). Remove and reserve the chicken.
Serve with the finished chicken.